- Serves 2 to 3 - Ready in 1 hour and 15 minutes -
(If you don't have a microwave then increase the oven time by an extra 2 hours!)
Gather together...
1kg potatoes (approx. 5 med/large ones) very, very thinly sliced (no need to peel them) – don’t slice until just before you put them into the microwave, or they will discolour.
2 tbsp rapeseed oil or olive oil (to coat raw potato slices to prevent discolouration).
2 tbsp rapeseed oil or olive oil (to sweat the leeks in).
4 medium leeks.
450ml jar of white sauce.
½ cup (125ml) milk.
1 tbsp wholegrain mustard.
Pinch of ground pepper (be generous) and a pinch of salt.
2 handfuls of grated cheese.
To Serve...
Green salad leaves.
Get cooking...
1. VERY thinly slice the 5 potatoes, coat them in the 2 tbsp of oil (to avoid discolouration) and microwave on HIGH for 15 minutes in a pyrex/microwavable lidded dish, with the lid on, to part-cook. If they are not thinly sliced then the potatoes won’t cook through in time.
2. Meanwhile, slice the 4 leeks (thick or thin rings as preferred) and wash them in a large colander. It's best to wash the leeks AFTER slicing so that any trapped soil is removed.
3. On the hob, heat the 2 tbsp of oil and gently soften the sliced leek for 10 minutes in a big, lidded, ovenproof dish (with the lid on), stir every few minutes to prevent burning.
4. Preheat the oven to 200 C (180 C fan) or gas mark 6.
5. After the 10 minutes of hob cooking time, turn off the heat under the large pan and add the 450ml jar of white sauce to the softened leeks.
6. To thin the sauce, swill out the white-sauce-jar with ½ cup of milk - put the lid on the jar and give it a good shake to loosen any remaining white sauce within. Add to the pan.
7. Add the 1 tbsp grainy wholegrain mustard and mix well . Season generously with ground pepper and a pinch of salt.
8. By now the microwave will have finished. VERY CAREFULLY (wearing oven gloves) remove the BOILING HOT and STEAMING dish from the microwave.
9. Add two-thirds of the sliced, part-cooked-in-the-microwave potato to the ovenproof dish. Mix them with the sauce-covered leeks.
10. Put the remaining potato slices on the top, arranged in an overlapping pattern.
11. Sprinkle 2 handfuls of grated cheese on the very top.
12. Bake in the oven uncovered for 40 minutes until gently browned on the top and until the potatoes are easily pierced with a fork. Keep an eye on the dish for the final 10 minutes, if browning too much then put the lid on for the last part of the baking time.
13. Serve with a green salad.
I used to add chopped bacon to the start of -savingthis recipe, for flavour. Nowadays (for planet-saving and health reasons) I add 1 generous tbsp of wholegrain mustard during cooking. It adds a yummy, flavourful tang. I favour supermarket own-brand wholegrain mustard, as I find the branded varieties just too spicy.